Shading stress decreases the taste quality of rice by altering the structural and functional properties of protein [0.03%]
遮阴通过改变蛋白质的结构和功能特性来降低水稻籽粒食味品质
Xiaofeng Ai,Fei Deng,Qiuping Li et al.
Xiaofeng Ai et al.
In this study, we aimed to explore the impacts of shading stress on the structural and functional characteristics of rice storage proteins and their relationship with rice taste quality through physiological and biochemical determination me...
Pepsin and trypsin coronas on starch nanoparticles: size-dependent modulation of curcumin release and bioactivity [0.03%]
淀粉纳米颗粒上的胃蛋白酶和胰蛋白酶冠状体：尺寸依赖性调节姜黄素释放及生物活性
Zhiheng Zhang,David Julian McClements,Hangyan Ji et al.
Zhiheng Zhang et al.
This study explored the influence of different sizes curcumin-loaded starch nanoparticles on protein corona formation and their interactions with pepsin and trypsin. SEM and AFM results showed the spherical shape of the nanoparticles. FTIR ...
Tailoring oleogel properties from aerogel templates: A comparative study of konjac glucomannan modified by freeze-thaw, ethanol, and alkali strategies [0.03%]
基于气凝胶模板的寡凝胶性质调控：冻融、乙醇和碱法改性魔芋葡甘聚糖的比较研究
Minhua Zhang,Sumeng Wei,Ziwei Luo et al.
Minhua Zhang et al.
In this study, konjac glucomannan (KGM) hydrogels prepared by freeze-thaw, ethanol, or alkali treatments were converted into aerogel templates via freeze-drying and then adsorbed camellia oil to form oleogels. Scanning electron microscopy s...
Mechanism of phosphates modification on squid myofibrillar proteins and effect on gel properties of surimi [0.03%]
磷脂对鱿鱼肌原纤维蛋白的作用机制及其对重组胶凝特性的影响机制
Mengli Han,Xin Jiang,Meijiao Gui et al.
Mengli Han et al.
In this study, we investigated the effects of four phosphates on the structure of myofibrillar proteins and the gel properties of surimi. The results indicate that phosphate-modified proteins exhibit lower particle size, zeta potential, and...
Microwave heating uniformity enhancement based on multi-walled carbon nanotube/chitosan packaging [0.03%]
基于多壁碳纳米管/壳聚糖包装的微波加热均匀性提升研究
Yuqing Wu,Junjun Zhang,Xiaowei Huang et al.
Yuqing Wu et al.
Non-uniform heating is a major challenge in microwave food processing. To address this, we developed a biodegradable, microwave-active composite film by incorporating carboxyl-modified multi-walled carbon nanotubes (MWCNT-COOH) into a chito...
Lab-on-a-fruit: an approach for chemical evaluation of olive oil composition prior to extraction [0.03%]
一种橄榄油取油前化学评估的新方法：果实实验室中的果蜡透析法
Enrique C Cabanas-Garrido,Mónica Calderón-Santiago,Feliciano Priego-Capote et al.
Enrique C Cabanas-Garrido et al.
Three chemical families (fatty acids, phenols, and volatiles) can be used to differentiate virgin olive oil (VOO) based on its health benefits, organoleptic features, and oxidative stability. We propose a lab-on-a-fruit approach to characte...
Enzyme-specific structural modifications regulate interfacial properties and emulsion stability of rice protein hydrolysates [0.03%]
酶特异性结构修饰调控稻米蛋白肽的界面性质及乳化稳定性
Ju Yeon Ha,Mi-Jung Choi,Yeon-Ji Jo
Ju Yeon Ha
In this study, rice protein hydrolysates (RPHs) were prepared using four proteases (Alcalase, Flavourzyme, Neutrase, and Protamex) and their structural and functional properties were systematically compared. Alcalase and Protamex generated ...
The effect of high voltage electrostatic field-assisted thawing on the quality of Ctenopharyngodon idella and myofibrillar proteins [0.03%]
高压静电场辅助解冻对鸿雁肌肉质地及肌原纤维蛋白特性的影响
Liang Chen,Jun Liu,Fang Zhou et al.
Liang Chen et al.
By combining AlphaFold3 with Molecular Dynamics (MD) simulations, we investigated how the intrinsic effect of electric field intensity influences the conformational stability of myofibrillar proteins in Ctenopharyngodon idella during high-v...
Impact of food processing methods and polyphenol interactions on the structural integrity and functionality of wheat gluten proteins [0.03%]
食品加工方法及多酚相互作用对小麦醇溶蛋白结构和功能的影响
Ziqi Guo,Bruna Monteiro,Sara da Silva et al.
Ziqi Guo et al.
The growing market for plant-based foods is accelerating reformulation of wheat gluten-containing products and the need to control gluten functionality through processing. Conventional operations (mixing/kneading, fermentation, drying, baki...
Single-starter replacement strategy: Insights from untargeted metabolomics and GC-MS into the role of Staphylococcus vitulinus protease in promoting protein hydrolysis and flavor enhancement in Harbin dry sausage [0.03%]
单菌种替代策略：基于非靶向代谢组学及GC-MS探究枯草芽孢杆菌蛋白酶在哈尔滨红肠蛋白水解及风味形成中的作用
Yuhang Fan,Fangda Sun,Qian Chen et al.
Yuhang Fan et al.
This study proposes an alternative strategy using Staphylococcus vitulinus protease as the sole fermentative starter in Harbin dry sausages and explores its mechanism. S. vitulinus protease promoted the accumulation of low-molecular-weight ...